Ingredients:

  • 2 large eggs
  • Water (approximately 950ml)
  • 1 tablespoon white vinegar
  • 1 cup fresh or frozen cranberries
  • 1/2 cup granulated sugar
  • 1/2 cup water
  • 1/4 teaspoon ground cinnamon
  • Optional: zest of 1 orange

Instructions:

  1. In a small saucepan, combine cranberries, sugar, water, and cinnamon. Cook over medium heat, stirring occasionally, until cranberries burst and sauce thickens (about 5-7 minutes). Remove from heat and let cool slightly.
  2. Fill a medium saucepan with water and bring to a gentle simmer. Add vinegar to the simmering water.
  3. Crack each egg into a small bowl, being careful not to break the yolk. Create a gentle whirlpool in the water and carefully slide the eggs into the center.
  4. Poach for 3-4 minutes until the whites are set and the yolk remains runny. Use a slotted spoon to carefully remove the eggs and drain them on a paper towel.
  5. On serving plates, place the poached egg yolk and generously drizzle with the sweet cranberry sauce. Garnish with optional orange zest if desired.